100% whole cluster. Fermented with pied de cuve over ambient yeasts in wooden vats and stainless-steel tank. Daily pump-overs with buckets and limited foot punch-downs at the end. Complete malolactic conversion.
Aging:
Aged for 12 months in used oak barrels then racked and aged on lees for 12 additional months in stainless-steel tank.
Bottling:
No fining, no filtration. Minimal SO2 (nor exceeding 15 mg/L) only if necessary.
